“Mouthwatering Colombian Dinner Experience: Aromatic Chicken Soup and Scrumptious Ajiaco Potato Stew”

Allergens

Chicken Soup - None; Ajiaco Potato Stew - Dairy (Crème Fraîche)

Ingredients

• For Aromatic Chicken Soup 2 lbs chicken breasts, boneless and skinless 1 large onion, chopped 4 cloves garlic, minced 1 bell pepper, chopped 6 cups low
• sodium chicken broth 1 cup cilantro, chopped 1 cup carrots, diced 2 bay leaves Salt and pepper, to taste
• For Ajiaco Potato Stew 4 large potatoes, peeled and cubed 2 cups corn on the cob, cut into rounds 1 cup guascas herb, chopped (or substitute with a mix of parsley, cilantro, and mint) 1/2 cup crème fraîche Salt and pepper, to taste

Instructions

1. For Aromatic Chicken Soup In a large pot, sauté the onion, garlic, and bell pepper until softened. Add chicken breasts, broth, cilantro, carrots, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through. Remove chicken from the pot and shred when cool enough to handle. Return to the soup and stir well. For Ajiaco Potato Stew In another large pot, bring water to a boil and cook potatoes for 10 minutes or until just tender. Drain and set aside. Add corn and guascas herb to the pot, cooking over medium heat for about 5 minutes or until heated through. Stir in crème fraîche, salt, and pepper, then add the cooked potatoes back into the pot. Cook for another 2 3 minutes.

Chef’s Insight

Colombian cuisine is characterized by its vibrant flavors and use of local ingredients like corn and potatoes.

Notes

These recipes can be adapted for various dietary needs by substituting ingredients as needed.